Cauliflower Casserole

This cauliflower casserole is perfect for weeknight dinners, but it also makes a great side dish for special occasions. It's super creamy, cheesy, comforting, and completely vegan.

Course Entrées

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Servings servings

Calories 274kcal

Author Sina

Ingredients

1 head of cauliflower, cut into florets
21 oz waxy potatoes, sliced
1 onion, finely chopped
1 clove of garlic, finely chopped or minced
2 tablespoons all-purpose flour
3/4 cup soy-based vegan cooking cream
1 1/4 cups vegetable broth
salt, to taste
black pepper, to taste
1 pinch nutmeg
3/4 cup vegan shredded cheese
freshly chopped parsley, to serve

Instructions

Bring a pot of water to a boil. Cut the cauliflower into florets.
Peel the potatoes and cut them into thin slices.
Finely chop the onion and the garlic.
Once the water is boiling, add the cauliflower and the potatoes. Cook for 5 minutes.
Drain the potatoes and cauliflower. Place them in a casserole dish. Preheat the oven to 350 °F.
Heat one tablespoon of vegan butter in a pot. Melt and add the onion and the garlic. Sauté for 2-3 minutes or until the onion is translucent.
Add two tablespoons of flour and stir. Cook for 1 minute. Then add the vegetable broth and the vegan cooking cream. Season with salt, black pepper, and a pinch of nutmeg. Cook for 3 minutes until the sauce thickens.
Add the sauce to the potatoes and the cauliflower in the casserole dish. Stir well, so everything is covered in sauce. Sprinkle with vegan shredded cheese.
Place in the oven and bake for 35 minutes at 350 °F.
Cover the casserole with aluminium foil if it gets too dark on the top.
Sprinkle with roughly chopped fresh parsley before serving.

Notes

If you want, you could also add broccoli to this casserole.
For a heartier version, I like to add crispy pan-fried smoked tofu cubes. Tofu is a great source of plant-based protein.
Stored in an airtight container in the fridge, it will last 3-4 days.

Nutrition